First, measure out the white chocolate for the dough, we will break it into pieces and melt in the microwave. VERY IMPORTANT! every 15-20 seconds to stir the chocolate as it burns very quickly and stick to the bottom of the pan, until dissolved chocolate to warm is not necessary, it'll melt when stirring hot dishes. Stir up and leave the chocolate to cool to room T All the dry ingredients for the batter (sifted flour+sugar+salt+a bit ihotel) on slow speed of mixer mix up for 30 seconds.

Egg yolks pour into a separate bowl, add 1/3 of milk and mix with a fork, add liquid vanilla extract.

To flour mixture add the remaining 2/3 of milk and butter, on medium speed whisk the mass to the connection of all components and three reception pour the egg-milk mixture, after each injection of a portion of eggs, beat for 20 seconds. After blend the eggs, pour all the chocolate and whip at high speed the entire mass to uniformity. Pour the finished batter into the form lined with parchment and greased with butter, level.

The oven to heat it up to 165 degrees, put on the cakes for 35-40 minutes, bake until dry matches, then it is necessary to be guided by your oven - watch out for the biscuit, that he departed not from the walls of the mold (it is impossible to prevent drying out of cake!) It is important! The finished cake out of the oven, for 10 minutes leave in the form and then carefully freed from the form, let cool on wire rack. After cooling the cake can be wrapped in plastic wrap and send in the freezer, a frozen cake is easier to cut into layers.

While cake cools, make cream... Cream cheese with a paddle mixer (not the whisk! so as not gaining air) mix until smooth, add melted and cooled chocolate (melt in the same way as for the test), and then portions of creamy beat in softened butter, making sure to completely interfered with the previous batch of oil! In the end, increase the speed of the mixer and pour in the lemon juice, all mix until smooth and smoothness!

The cooled cake cut into two halves, is applied to both parts cream and mix, coat the top and sides with cream and put into the freezer, the cake is ready for decorating with fondant! If the mastic that you decorate do not want the same cream can be applied pattern of the pastry bag and send the cake in the fridge (preferably overnight)! Well, for a formal setting mastic is the best way possible!

Mastic I used souffle Bon Pari, these suleski pink and white, I divided them and made white and pink fondant (souffle warmed up in the microwave for 40-50 seconds and sort of knead the dough, adding powdered sugar). Flowers of mastic did two days before the holiday to dry out, by the way, drying is a very suitable cell from the eggs! Do the flowers on the taste, color and size!

For his cake I made 4 dough: two kneading for the form in diameter 28 cm, single batch of dough divided to form 24 and 20 cm and another batch is divided in the same way, the result is 6 cakes. The cream in the recipe specified for one batch, it is also repeated. Wrap all of the prepared biscuits with fondant and decorate... decorate... lets you imagination! Surprisingly interesting!

And here is the cake cut!

We're the newlyweds cut the wedding cake!